Crock Pot Texas Roadhouse

This Crock Pot Texas Roadhouse Pot Roast perfectly captures the tender, slowcooked beef and rich BBQ tomato gravy that make it a standout comfort meal. It’s ideal for family dinners when you want something warm, flavorful, and satisfying without spending hours at the stove.

I first made this during a chilly weekend and everyone raved about how close it was to the restaurant version. Now it’s become a goto dinner when I want something easy but impressive.

Ingredients

• Onion, diced: provides a sweet aromatic base that deepens the flavor
• Orange bell pepper: adds a subtle sweetness and vibrant color but you can use any color or leave it out if preferred
• Celery, diced: brings freshness and texture to the vegetable layer beneath the roast
• Beef chuck roast: is ideal for slow cooking because it becomes tender and juicy brisket or round roast can be good substitutions if you need options
• Garlic, minced: gives a punch of savory depth to the sauce
• Tomato sauce: creates the rich, tangy base of the gravy crushed tomatoes or even ketchup can work in a pinch
• BBQ sauce: brings smoky, sweet, or tangy notes—choose your favorite type to tailor the flavor
• Worcestershire sauce: adds umami that enhances the meat and sauce complexity
• Beef bouillon cubes: contribute concentrated beef flavor broth or stock can be a substitute adjusting quantity as needed
• Dried thyme: offers herbaceous warmth rosemary or Italian seasoning can be used for variation
• Water: adjusts the sauce consistency ensuring it is just right for slow cooking
• Chopped parsley: is optional but brightens the dish when sprinkled on top before serving

Instructions

Sauté the Aromatics:

Add the diced onion bell pepper and celery to your 5 to 6quart slow cooker. These vegetables create a flavor base and keep the roast elevated so it cooks evenly.

Prepare and Brown the Roast (Optional but Recommended):

If you have extra time heat a large skillet with a little oil over mediumhigh heat. Brown the beef chuck roast for a few minutes on each side until a deep brown crust forms. This adds incredible flavor and more appealing color to the finished dish. If short on time skip this and go straight to the next step.

Mix the Sauce:

In a bowl whisk together the minced garlic tomato sauce BBQ sauce Worcestershire sauce beef bouillon cubes dried thyme and water. This mixture forms the flavorful gravy that the meat will slowly cook in.

Combine and Cook:

Pour the sauce mixture over the roast in the slow cooker covering the vegetables. Put the lid on and cook on low for 6 to 8 hours. Do not remove the lid during cooking or the roast will take longer and may not become as tender.

Garnish and Serve:

Once done check that the beef shreds easily with forks. Garnish with chopped parsley if desired and serve the pot roast over mashed potatoes or your favorite side to soak up the delicious gravy.

My favorite ingredient is the Worcestershire sauce. It might seem small but it adds that perfect punch of umami that takes the sauce from good to unforgettable. One family dinner stands out when my niece said it tasted just like the restaurant and asked if I worked there. That kind of compliment makes the extra browning step totally worth it.

Storage Tips

Store any leftover pot roast and gravy in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop or microwave stirring occasionally to keep the meat moist. For longer storage freeze in freezer safe containers for up to three months. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

If you don’t have bell pepper use extra onion or celery for more vegetable bulk. Instead of beef chuck roast try brisket or pork shoulder for different texture and flavor. Tomato sauce can be swapped with crushed tomatoes or even a slightly sweetened ketchup for a unique twist.

Serving Suggestions

Mashed potatoes work beautifully to soak up the rich gravy. Buttered egg noodles or rice are great alternatives. Add steamed green beans roasted asparagus or a crisp side salad to round out the meal with some freshness and crunch.

This Crock Pot Texas Roadhouse Pot Roast is a simple comforting meal that shines when served with mashed potatoes to soak up the gravy. Brown the roast if you can for deeper flavor.

Common Recipe Questions

→ Should I brown the beef before cooking?

Browning the beef first is optional, but it adds a deeper, richer flavor and better color to the dish.

→ What sides pair well with this pot roast?

Mashed potatoes, buttered noodles, rice, or steamed vegetables like green beans and asparagus complement the rich gravy well.

→ How do I know when the roast is cooked perfectly?

The roast is done when it easily shreds with a fork, usually after 6 to 8 hours on low heat.

→ How can I thicken the sauce if needed?

Mix equal parts cornstarch and water to make a slurry and stir it into the cooking liquid during the last 30 minutes.

→ Can I customize the flavor or add heat?

Yes, add chili powder, smoked paprika, or hot sauce for spice. Brown sugar or honey can add a touch of sweetness, while extra vegetables like carrots or mushrooms enhance the dish.

→ How should leftovers be stored and reheated?

Cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave. For longer storage, freeze for up to 3 months.